Go Back

Philly Cheesesteak Stuffed Green Peppers

Craving a philly cheesesteak sandwich but don’t want to load up on bread? This stuffed bell pepper recipe is the perfect alternative — a healthy version of a classic philly cheesesteak recipe without the bread or the mess! With grass-fed ground beef, mushrooms, onions, and cheese, these just might be the best-stuffed peppers you’ve ever had. Try this healthy gluten-free recipe tonight and let us know what you think.
Core Plan approved
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4 people


  • 1 lb grass-fed ground beef
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 tsp liquid aminos or tamari
  • 4–6 organic green bell peppers tops cut off and ribs and seeds cleaned out
  • 4-6 organic green bell pepper tops chopped, stem discarded
  • ½ large yellow onion sliced
  • 1 container mushrooms sliced
  • 8–12 thin slices organic raw cheese


  • Heat the oven to 350° F.
  • Put the hollowed peppers on a parchment lined baking sheet and bake for 10 minutes to soften.
  • Brown the ground beef with salt, pepper, chopped green pepper tops, and onions.
  • When the beef is browned and the peppers and onions are soft, add the liquid aminos and mushrooms and cook until mushrooms are slightly cooked.
  • Put a slice of cheese into the bottom of the peppers, fill with ground beef mixture, and top with another slice of cheese.
  • Cook in the oven until cheese is melted and bubbly, ~10-15 more minutes, checking frequently.
  • If you have leftover cheesesteak mixture, you can bake it in an oven-safe dish with cheese over top.